Tuesday, February 16, 2010

Matar Masala(Aromatic green pea curry)

200 gms frozen peas like organics/fresh tender green peas
2 onions
1 inch cinammon stick
1/3 cup yoghurt
2 cardamom pods
1 tsp cumin seeds
3 tomatoes
3 tbs cashewnuts soaked
1/2 tsp garam masala
1/4 cup cream
salt as required
Boil onions, cashewnuts,cinammon,cardamom,gingerand tomatoes for about 15 min and blend them along with yoghurt.Heat oil in a pan, saute the above paste along with the cumin seeds till it turns to a golden hue.Now, add the garam masala, and cream,along with 1/3 cup water and let simmer for a while on a low flame.Add the peas and cook for 10 more minutes.Season with salt.

Suggestion:you could use low fat yoghurt and low fat milk in place of cream to make it a low calorie dish.Fresh green peas need to be boiled before hand.Garnish with a few blanched and chopped tomatoes.

Monday, February 1, 2010

Spruce up your Thali

Nutritious meals need not cost the earth.There are many vegetables that are considered as secondary or supplementary vegetables(colocasia,carrots,yam,parwal{a gourd variety}) in Indian cooking and used only to prepare curries on the side.These make lovely additions to a thali too.Carrot can be used in a unique combination with chana dal(split peas/bengal gram)to make a delicious curry on the side and is packed with a powerhouse of nutrients.Also, this is dedicated to one of my regular blogger visitor who was looking for economical curries to suit her tight budget.This dish was traditionally made in my grandma's kitchen and the methi(fenugreek greens) was often swapped with drumstick leaves from the kitchen garden.

Carrot Methi Chana Dal

4 large carrots chopped and steamed till tender
1/3 cup chana dal(boiled)
A handful of methi(fenugreek ) or drumstick leaves
1/3 tsp cumin seeds
1/3 tsp cumin and coriander powder
2 tbs oil
salt as required
1 tsp amchur powder
1/3 tsp turmeric
4 dry red chillies broken to bits

Method: Heat oil in a skillet add the cumin and when it begins to crackle and splutter add the spice powders and methi leaves stir fry till the leaves wilt.Now, add the carrot and chana dal, season with salt and toss well to combine the flavors.Cover and let cook for a few minutes.